Brown Butter Ice Cream
slightly adapted from Gourmet Traveller
Makes about 1 litre
200g chilled butter, diced
8 egg yolks
140g vanilla sugar
Cook the butter over high heat in a medium saucepan until nut-brown and foaming, about 5 minutes. Set aside to cool.
Bring the milk and half the cream to the boil in a large saucepan.
Meanwhile, in the bowl of an electric mixer fitted with the whisk attachment, whisk the egg yolks and sugar until pale and fluffy, about 4 minutes. Whisk in the cooled brown butter. Reduce the speed of the mixer to low and gradually add the milk mixture. Return the mixture to the pan and, stirring continuously, cook the mixture on medium-low heat until it thickens and coats the back of a wooden spoon, about 8 minutes. Pour the mixture into a mixing bowl, add the remaining cream and let it cool completely before covering it with plastic wrap and chilling it in the fridge for a few ours or overnight.
Once chilled, churn in an ice cream machine using the manufacturers instructions. Mine takes about 20 minutes to get to the "Soft-Serve" consistency. Eat right away, or store in a freezer-safe tub in the freezer remembering to take it out of the freezer about 30 minutes to soften slightly before you want to serve it.